Creamy Mediterranean tortellini bake

What You'll Need

• one tbsp oil
• one small onion, halved then thinly sliced
• four cloves garlic, minced
• five tbsp cream cheese
• four tbsp milk
• one tbsp basil pesto
• five large pieces sun-dried tomatoes, finely chopped
• two tbsp sliced black olives
• Salt
• Black pepper
• 140g (one cup) grated mozzarella cheese, divided
• 400g (four cups) fresh tortellini (I used cheese and tomato flavour)

How to Make It

1. Add the oil, onion and garlic to a multicooker, and cook on the 'fry' setting for around four minutes, stirring once or twice, until soft and golden brown.
2. Turn the machine off, and add the cream cheese, milk, pesto, chopped sun-dried tomatoes, olives, and salt and pepper.
3. Add half of the grated mozzarella, and mix well until the residual heat in the pan has melted the cream cheese and created a sauce.
4. Add the uncooked fresh tortellini, and mix well to combine.
5. Top with the remaining mozzarella, and close the lid.
6. Cook on the 'bake' setting for 30 minutes.
7. Serve warm.

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Chicken Madeira

What You'll Need

For the Chicken:

• four skinless chicken breast fillets
• kosher salt and freshly ground black pepper
• five tbsp olive oil, divided
• one cup shredded mozzarella cheese

For the Sauce:

• two tbsp olive oil
• eight oz fresh white mushrooms, sliced
• three cups madeira wine (almost a full bottle)
• four cloves minced garlic
• two cups beef broth
• two tbsp cornstarch dissolved in two tbsp of the beef broth
• one tbsp salted butter
• one quarter tsp freshly ground black pepper

How to Make It

1. Flatten chicken breasts to an even ¼-inch thickness throughout.
2. Lightly sprinkle both sides of each chicken breast with kosher salt and black pepper.
3. In a large skillet, heat three tbsp olive oil over medium heat until hot.
4. Place chicken breasts in skillet, without overcrowding (if needed, cook them in two separate batches.)
5. Cook three to four minutes per side, until nicely browned on both sides and no longer pink in center.
6. Transfer cooked chicken to a baking pan and cover to keep warm.
7. In the same skillet (don't wash out the skillet) add two tbsp olive oil over medium heat until oil is hot.
8. Add mushrooms and stir one to two min.
9. Add the remaining sauce ingredients.
10. Stir and bring sauce to a boil. Immediately reduce heat to a simmer.
11. Simmer 20 minutes or until sauce is reduced by one-fourth of its original volume.
12. Finished sauce will be dark brown and thickened.
13. Transfer sauce to a container and keep warm.
14. Sprinkle mozzarella cheese evenly on top of chicken breasts on baking pan.
15. Broil three to four minutes or until cheese is golden and melted.
16. Serve chicken immediately, generously drizzled with Madeira sauce.
17. Extra sauce is delicious over mashed potatoes, angel hair pasta, or fluffy rice.
 

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Pina Colada Cake Trifle

What You'll Need

• one vanilla cake mix
• one - twenty ounce can crushed pineapple
• one - ten ounce jar maraschino cherries, with stems
• one - eight ounce package cream cheese, softened
• one - 3.4 ounce box instant vanilla pudding
• one cup milk
• 11/4 cup shredded coconut, divided
• one half teaspoon rum extract
• one half teaspoon coconut extract
• two and one half cups Cool Whip, divided

How to Make It

1. Take 1/4 cup of the shredded coconut and place on a baking sheet.
2. Bake at 350 degrees for 5-8 minutes, stirring often.
3. Watch the coconut in the oven and remove when it starts to brown. Let cool.
4. Drain the pineapple and save the juice.
5. Use the juice in place of the liquid when you make the cake batter.
6. Bake in a 9x13 pan, according to the package directions. Remove and let cool completely.
7. Cut into one inch cubes.
8. Beat the cream cheese until creamy.
9. Set aside. Whisk the pudding into the milk until it thickens.
10. Slowly add the pudding and extracts to the cream cheese, beating until creamy.
11. Fold in one cup of coconut and one cup of Cool Whip.
12. Drain the cherries and set aside ten cherries.
13. Cut the rest of the cherries in half and pat dry.
14. Place four cups of cake cubes in a large bowl.
15. Top with half of the drained pineapple and half the cherries.
16. Spread half of the cheesecake layer over the fruit gently.
17. Repeat the layers.
18. Sprinkle the top with the toasted coconut.
19. Swirl on the remaining Cool Whip and garnish with the reserved cherries.
20. Keep refrigerated until you serve it.

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Peanut Butter Panic Ice Cream Cupcakes

What You'll Need

For the Brownies:

• one stick butter, melted
• one cup sugar
• one third cup unsweetened cocoa powder
• one eighth teaspoon salt
• two eggs, beaten
• one half cup + two tablespoons flour

For Assembling and Topping:

• one (1.75 quart) container Blue Bunny Peanut Butter Panic Ice cream
• one and one half cups whipping cream
• four tbsp granulated sugar
• one half cup peanut butter, melted
• one half cup hot fudge, heated just enough to be able to drizzle
• one half cup dry roasted peanuts, chopped

How to Make It

For the Brownies:

1. Preheat oven to 350 degrees F.
2. Line muffin tins with 20 foil cupcake liners.
3. In a large bowl, mix sugar, cocoa, and salt together.
4. Mix in the butter and then stir in the eggs.
5. Mix in the flour until just combined.
6. Divide batter among cupcake liners (using a cookie scoop that is 1½ tablespoons is perfect).
7. Bake for 12-14 minutes or until toothpick comes out clean.
8. Cool to room temperature in the muffin tin before adding the ice cream.

For Assembling and Topping:

9. When brownies have cooled completely, get the ice cream out and let it sit on the counter for about 15 minutes or until softened.
10. Use an ice cream scoop (about ¼ cup) to spoon ice cream on top of brownies.
11. Use a spatula to push it down flat with the top of the liner.
12. Place in the freezer for two hours or until firm.
13. When almost ready to serve, use an electric mixer to beat whipping cream and sugar together until it forms stiff peaks.
14. Place in a piping bag fitted with a star tip.
15. Have all the toppings ready for assembling and then remove ice cream cups from the freezer.
16. Take the cups out of the tins and place on a cookie sheet or a serving platter.
17. Pipe whipped cream onto each cupcake, drizzle with peanut butter and fudge, and sprinkle with nuts.
18. Serve immediately or place back in the freezer.

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Garlic Butter Cheesy Crescent Rolls

What You'll Need

• one (8 oz.) can refrigerated crescent rolls (I used Pillsbury)
• four strings mozzarella cheese, cut into halves
• two tbsp butter, melted
• one clove garlic, finely minced
• one tsp chopped parsley leaves

How to Make It

1. Preheat oven to 375 degrees F.
2. Line a baking sheet with parchment paper.
3. Combine the melted butter with garlic and parsley, stir to mix well.
4. Unroll the crescent rolls and separate into triangles.
5. Place a string cheese horizontally at the bottom of the triangle, fold in the sides and roll up to form a croissant-shaped rolls.
6. Brush the top with the garlic herb butter.
7. Bake for ten minutes, or until lightly browned.
8. Serve immediately.

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Creamy Hash Brown Casserole

What You'll Need

• one quarter cup butter, plus more for dish
• one onion, chopped
• one (16-ounce) container sour cream
• one (10 1/2-ounce) can cream of celery soup
• one (8-ounce) package shredded Cheddar and Monterey Jack cheese blend
• one half teaspoon garlic powder
• one (30-ounce) package frozen shredded hash brown potatoes, thawed
• one teaspoon salt
• one half teaspoon ground black pepper
• two cups crushed potato chips

How to Make It

1. Preheat oven to 350 degrees F.
2. Lightly butter a casserole dish.
3. In a small skillet, melt 1/4 cup of butter over medium heat.
4. Add onion, and cook 3 to 4 minutes, or until soft.
5. Pour mixture into a large bowl.
6. Add the sour cream, cream of celery soup, cheese, garlic powder, hash browns, and salt and pepper.
7. Combine until well blended.
8. Pour mixture into prepared baking dish.
9. Top evenly with crushed potato chips and bake for 45 minutes, or until hot and bubbly.

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Easy Beef Enchiladas

What You'll Need

• one pound lean ground beef
• one and one half cups diced onion
• one and one half cups (about two medium) finely diced zucchini
• twenty corn tortillas, heated or fried in oil to soften
• one and one half cups enchilada sauce, canned or homemade
• three cups cheddar- jack shredded cheese
• Serve as desired with: shredded lettuce, avocado, cilantro, sour cream

How to Make It

1. Preheat oven to 350 degrees F.
2. Spray a 9x13-inch pan with nonstick spray.
3. Heat oil in a large skillet.
4. Add ground beef; break apart with a spoon or spatula to crumble the meat.
5. Saute the meat on medium heat until browned (about five minutes).
6. Tilt the pan and spoon the fat out of the pan; discard.
7. Remove cooked meat to a bowl.
8. Return pan to medium heat and add onion and zucchini.
9. Saute until just softened, three to four minutes.
10. Remove the vegetables from the pan and add to the meat mixture; set aside.
11. Add 1/2 cup of sauce to the prepared pan.
12. Spread it around so it coats the entire bottom of the pan.
13. Assemble the enchiladas: Place tortilla on a work surface.
14. Spoon 1/4 to 1/3 cup of the meat mixture down the middle.
15. Sprinkle two Tablespoons of cheese on top of the meat.
16. Drizzle one Tablespoon of sauce on top.
17. Wrap the tortilla around the filling tightly and place it seam-side-down in the pan.
18. Repeat with remaining tortillas and filling until you have finished filling 12 tortillas.
19. Place the tortillas side-by-side in the pan- it's okay if they are all snuggled in there tightly.
20. Pour remaining enchilada sauce over the top of the stuffed enchiladas.
21. Cover the dish with foil and bake for 30 minutes.
22. Remove pan from the oven and take off the foil.
23. Sprinkle remaining cheese on top; return to the oven and let the cheese melt (about five minutes).
24. Serve immediately with desired condiments.
 

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Garlic Parmesan Knots

What You'll Need

• one quarter cup unsalted butter, melted
• two tbsp freshly grated Parmesan
• three quarters tsp garlic powder
• one half tsp dried oregano
• one half tsp dried parsley flakes
• one quarter tsp salt
• one (16-ounce) tube refrigerated buttermilk biscuits

How to Make It

1. Preheat oven to 400 degrees F.
2. Lightly oil a baking sheet or coat with nonstick spray.
3. In a small bowl, whisk together butter, Parmesan, garlic powder, oregano, parsley and salt; set aside.
4. Halve each of the eight biscuits, making sixteen pieces.
5. Roll each piece into a 5-inch rope, about 1/2-inch thick, and tie into a knot, tucking the ends.
6. Place knots onto the prepared baking sheet and brush each knot with half of the butter mixture.
7. Place into oven and bake until golden brown, about eight to ten minutes.
8. Serve immediately, brushed with remaining butter mixture.

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Banana Bread

What You'll Need

For the bread:

• three very ripe bananas, mashed
• two eggs
• one third cup melted butter
• one half cup sugar
• one tsp. vanilla extract
• one and three quarters cup all-purpose flour
• two and three quarters teaspoons baking powder
• one half tsp. salt
• one and one half teaspoons cinnamon
• one half cup chopped walnuts

Optional Streusel Topping:

• one quarter cup flour
• two tbsp. softened butter
• two tbsp. sugar

How to Make It

1. Preheat oven to 325F degrees.
2. Spray loaf baking dish with nonstick spray.
3. In a medium bowl, combine mashed bananas, eggs, butter and sugar and extract.
4. Mix thoroughly, then add dry ingredients; flour, baking powder, salt and cinnamon.
5. Mix until combined then stir in chopped walnuts.
6. Pour batter into baking dish.
7. If you want to make optional streusel topping: Combine flour, butter and sugar until crumbly.
8. Sprinkle on top of batter.
9. Bake for about an hour.
10. Bread should spring back to the touch.
11. Or you can insert a toothpick in the middle.
12. It should come out clean (no batter sticking to it).

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Homemade Italian Dressing

What You'll Need

• one tbsp garlic powder
• one tbsp onion powder
• one tbsp white sugar
• two tbsp dried oregano
• one tbsp ground black pepper
• one quarter teaspoon dried thyme
• one tsp dried basil
• one tbsp dried parsley
• one quarter teaspoon celery salt
• one tbsp Kosher salt

How to Make It

1. Mix all the ingredients together and shake it up in an airtight container.
2. To make the dressing, pour one quarter cup white vinegar, two thirds cup olive oil and two tbsp of water together in a container.
3. Whisk in two tbsp of your mix.
4. Store in the fridge.
5. You can use canola oil for this Italian Dressing, but I prefer cold pressed olive oil.
6. Enjoy!

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Lemon Pepper Fish with Lemon Butter Rice

What You'll Need

• four white fish fillets
• one tbsp extra virgin olive oil
• one tsp lemon pepper
• one tsp creole seasoning
• one tsp black pepper
• one tsp garlic powder
• pinch of cayenne pepper
• juice of one lemon
• one half stick of butter
• sliced lemon wedges

For the Rice:

• four and one half cups chicken broth, low sodium
• three cups rice
• juice of one lemon
• one stick butter
• two tsp dried parsley
• one tsp black pepper

How to Make It

1. Rinse fish and pat dry.
2. Mix seasoning blend and set aside.
3. Coat fish and olive oil and lemon juice.
4. Season both sides of fish with spice blend.
5. Marinate fish in the refrigerator covered for one hour or overnight.
6. Preheat oven to 425 degrees.
7. Remove fish from refrigerator and bring to room temperature.
8. Top fish with butter wedges and sliced lemon.
9. Bake fish at 425 degrees for 25 minutes.
10. Broil for two minutes to brown the top of the fish.
11. To Prepare Rice:
12. Add broth, butter, lemon juice, parsley and spices to water, bring to boil.
13. Stir in rice, cover, reduce heat to low and cook 17 minutes.
14. Turn off fire.
15. Allow rice to steam about five more minutes.

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Smores Cheesecake

What You'll Need

For the crust

• two cups graham cracker crumbs
• six tablespoons unsalted butter

For the filling

• nine ounces semi sweet baking chocolate, chopped fine
• four (8 ounce) packages cream cheese, room temperature
• three quarters cup heavy whipping ceam
• one and one half cups sugar
• two teaspoons vanilla extract
• one half cup all-purpose flour
• three large eggs, room temperature, lightly beaten

For the topping

• three tablespoons heavy whipping cream
• one tablespoon light corn syrup
• two ounces semi sweet baking chocolate
• About twenty large marshmallows cut in half
• two tablespoons graham cracker crumbs

How to Make It

1. Preheat the oven to 350F degrees.
2. Wrap the outer bottom of a 9-inch springform pan tightly with aluminum foil.
3. Make the crust: Combine the ginger snap crumbs and melted butter.
4. Press the crumb mixture into the bottom and about 1-inch up the sides of the pan.
5. Bake for ten minutes.
6. Make the filling: Place the chocolate in a microwave safe bowl.
7. Microwave on high for 45 seconds.
8. Stir well with a silicone spatula. If the chocolate isn't melted, continue to heat in 10 second intervals.
9. Stir after each interval until the chocolate is completely melted. Set aside.
10. In a large mixing bowl beat the cream cheese, heavy cream, and sugar with an electric mixer until smooth and fluffy.
11. Add the melted chocolate, vanilla and flour, beat on low speed until smooth.
12. Using a silicone spatula, gently stir in the eggs just until combined.
13. Pour the batter over the prepared crust.
14. Place the pan inside a roasting pan.
15. Fill the roasting pan with enough hot water to reach halfway up the sides of the cheesecake pan.
16. Bake for one hour.
17. Turn the oven off, leave the cheesecake in the water bath in the oven for another hour.
18. Remove the cheesecake from the water bath, cool on a wire rack for 30 minutes.
19. Run a small knife around the outer edge of the cheesecake to loosen it from the pan.
20. Remove the sides of the pan.
21. Cool the cheesecake completely, cover, and refrigerate for at least four hours or overnight.
22. Make the topping: Place the cream and corn syrup in a small saucepan.
23. Heat over low heat until cream begins to simmer.
24. Remove from heat. Add the chocolate, stir until the chocolate is completely melted.
25. Let the ganache cool.
26. Arrange the marshmallows in an even layer over the top of the cheesecake, cut side down.
27. Place the cake under the broiler for about 30 seconds or until the marshmallows become lightly toasted.
28. Drizzle the ganache over the top of the toasted marshmallows.
29. Sprinkle the top with graham cracker crumbs

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Steak and Cheddar Mac and Cheese

What You'll Need

• One half cup Mayonnaise
• fourteen ounces whole wheat elbow macaroni (or other pasta)
• six tablespoons butter, divided
• sixteen ounces sirloin steak, cut into small pieces
• three cloves garlic, minced
• two tablespoons fresh parsley, minced
• four tablespoons flour (can use whole wheat)
• one teaspoon salt
• two cups milk
• two cups shredded cheddar cheese
• three quarters cup water or broth (only if needed)
• a bottle or two of Barefoot Malbec for serving

How to Make It

1. Pasta: Cook the pasta according to package directions.
2. Drain and set aside (toss with oil to prevent sticking).
3. Steak: Melt two tablespoons butter in a large, sturdy skillet over medium low heat.
4. Continue to heat the butter until it's barely browned (this just gives it more flavor).
5. Turn the heat up to medium high and add the steak pieces - do not stir or shake for 30-45 seconds.
6. Flip the steak pieces and cook for another minute or two, until the steak is done to your liking.
7. Remove from heat and keep warm.
8. Sauce: Melt the remaining butter over medium heat.
9. Add the garlic and parsley - saute for about a minute, being careful not to burn or brown the garlic.
10. Add the flour and salt - saute for another minute or two.
11. Add the milk slowly, whisking to incorporate with the flour/butter mixture.
12. Simmer for 10-15 minutes until the sauce is bubbling and has thickened slightly.
13. Add the cheese and stir until melted.
14. Assembly: Stir the pasta together with the cheese sauce and add the steak.
15. Stir in extra water or broth if the consistency needs a little thinning out.
16. Season with more salt and pepper, or if you're really awesome, drizzle truffle oil over the whole thing.
17. Serve with a glass of rich, velvety Barefoot Malbec!

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Meat Lover’s Pizza

What You'll Need

• six oz. bulk Italian sausage
• three oz. bacon
• one batch of pizza dough (homemade or store-bought)
• one Tbsp olive oil
• one tsp Italian seasonings
• pinch coarse salt
• one cup pizza sauce
• one quarter cup Parmesan cheese, grated
• one cup mozzarella cheese, grated
• one and one half oz. pepperoni, sliced
• two Tbsp green onions, chopped

How to Make It

1. Preheat oven to 460°F.
2. Using two large skillets, cook both the sausage and bacon over medium-high heat until just cooked.
3. Crumble the cooked bacon into medium-sized pieces; place sausage and bacon on a paper towel-lined plate to dry.
4. (Tip: The meat will continue to cook in the oven, so you should cook it until it's fully done--but not crispy--at this stage.)
5. Shape pizza dough into a 16” round circle.
6. Place dough on a piece of parchment paper.
7. In a small dish, combine the olive oil with the Italian seasonings and coarse salt.
8. Brush this mixture evenly around the outer 1" crust of the pizza.
9. Spread the pizza sauce evenly over the interior portion of the dough.
10. Sprinkle the Parmesan cheese and mozzarella cheese evenly on top of the sauce.
11. Spread the pepperoni, cooked sausage, cooked bacon, and green onions around the top of the pizza.
12. Bake at 460°F for 13-14 minutes, or until crust is golden brown.

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Chocolate Espresso Fudge Cookies

What You'll Need

For the Cookies:

• one half cup butter
• one half cup butter flavored Crisco
• one and one half cup brown sugar
• one tsp vanilla extract
• one half tsp kosher salt
• two eggs
• two cup all purpose flour
• one half cup dutch cocoa powder
• two tsp baking powder
• one and one half tsp espresso pow
der

For the Sandwich cookies:

• one cup semi sweet chocolate chunks
• one half cup heavy cream
• one half cup chocolate sprinkles (jimmies)

How to Make It

1. In a large mixing bowl, beat butter, crisco and brown sugar for two to three minutes until combined.
2. Beat in vanilla, salt and eggs.
3. Add flour, cocoa, baking powder and espresso powder.
4. Refrigerate cookie dough for one hour.
5. Prepare baking sheets with parchment paper.
6. Drop dough by one Tbsp scoop onto baking sheet.
7. Dip tops of each dough ball into a bowl with the chocolate sprinkles.
8. Bake in a 375 degree oven for 9-11 minutes.
9. Allow to cool slightly on baking sheet, then cool completely on wire rack.
10. For the filling, heat heavy cream in a small saucepan until warm.
11. Remove from heat and whisk in the chocolate chunks until smooth. Refrigerate filling for 1 hour.
12. When ready to make filling, beat with a wire whisk attachment to mixer until fluffy and desired consistency.
13. Scoop into a ziploc bag, snip off the corner.
14. Pair sandwich cookies with like sized cookies.
15. Pipe filling onto one cookie, slightly pressing the second cookie on top.
16. Store in a covered container for up to one week.
17. ENJOY.

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Chile Relleno Flautas

What You'll Need

• three large poblano peppers
• squeeze of a lime
• ten Old El Paso™ flour tortillas for soft tacos and fajitas (6 inch)
• eight ounces Monterey Jack cheese, cut into sticks
• toothpicks
• one egg, beaten
• two tablespoons Old El Paso™ taco seasoning mix (from a 1 oz package), divided
• one half cup cornmeal
• three tablespoons canola oil and more as needed

How to Make It

1. Preheat gas oven to a medium-high flame.
2. Place the peppers on the open flame.
3. The skin will crackle and turn black.
4. Turn the peppers occasionally until most of the pepper is black.
5. Remove from flame and place in a paper or resealable bag.
6. You can also just place in a bowl and cover with plastic wrap.
7. Doing this will steam the pepper. Let pepper sit for a couple of minutes.
8. Using a paper towel or gloves wipe off the black skin.
9. It’s okay if a little of it is still on.
10. Remove seeds and stem and slice pepper into 1-inch strips.
11. Squeeze a little lime juice on strips.
12. Place a strip of pepper and a stick of cheese in the center of each tortillas.
13. Top with another slice of pepper if desired or only use one pepper slice.
14. Roll up tortilla tightly and secure with a toothpick.
15. In a small bowl, combine the egg and one tablespoon of taco seasoning.
16. In a separate bowl, combine the cornmeal and remaining one tablespoon of taco seasoning.
17. Brush egg mixture on all sides of the rolled tortillas and roll or sprinkle it with the cornmeal mixture.
18. Repeat with all of the tortillas.
19. In a large skillet, heat oil over medium-high heat.
20. Add half of the rolled tortillas and cook for a couple of minutes, turning on all sides until all sides are golden and cheese is melted.
21. Repeat with remaining tortillas adding more oil if necessary.
22. Remove toothpicks and serve immediately.
23. If you don’t have a gas grill you can place the peppers on a baking tray and broil them for a couple of minutes or until skin blackens.
24. If you can’t find fresh poblano peppers, you can use canned.

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Slow Cooker Corn on the Cob

What You'll Need

• five to six corn in husks
• CILANTRO BUTTER
• one half cup unsalted butter
• one cup cilantro leaves
• one half lime juiced
• kosher salt and pepper to taste

How to Make It

1. Trim ends of corn and place in slow cooker.
2. Cover and cook on high for 2½ hours or low for five hours.
3. Remove husk and enjoy with cilantro butter.
4. CILANTRO BUTTER
5. In a food processor or blender place diced butter with cilantro and lime juice.
6. Pulse until smooth.
7. Add salt and pepper to taste.

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Broccoli and Bell Pepper Chicken Stir Fry

What You'll Need

Stir Fry Sauce

• one half cup low sodium soy sauce (or Tamari if gluten free)
• one half cup chicken or vegetable broth
• one tablespoon corn starch (or arrow root if gluten free)
• one tablespoon honey
• one teaspoon sesame seed oil
• one teaspoon rice vinegar
• two inch piece of ginger, peeled and grated or finely minced (or one tablespoon fresh ginger paste)
• two garlic cloves, grated or finely minced

Broccoli Bell Pepper Stir Fry

• one pound boneless, skinless chicken thighs, chopped into 1" pieces
• one large head of broccoli, chopped
• two red bell peppers, ribs and seeds removed, chopped
• one large zucchini, chopped
• one large yellow onion, chopped
• olive oil
• two cups jasmine rice, cooked according to manufacturers instructions

How to Make It

Stir Fry Sauce

1. In a mason jar or medium size bowl, combine all the stir fry sauce ingredients and stir to combine.
2. Set aside.

Rice

3. Cook the rice according to manufacturers instructions.

Broccoli Bell Pepper Stir Fry

4. Heat a wok, or your largest skillet, over medium high heat.
5. Add one tablespoon of olive oil, and cook the chicken about 5-7 minutes, until cooked thru.
6. Transfer to a medium size bowl.
7. I find the stir fries turn out best if you cook each vegetable separately so it can get crisp tender.
8. If you cook them all at once they tend to steam and get soggy.
9. Cook each vegetable in the wok for about five minutes until crisp tender, then transfer to the same medium size bowl.
10. Add in olive oil as needed.
11. Once all the vegetables have been cooked, return all the cooked vegetables and chicken back to the wok.
12. Pour in all of the stir fry sauce, reduce heat to medium, and cook for about 3-5 more minutes until the sauce has thickened and all the vegetables are heated thru.
13. Serve warm over rice.

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Fettuccine Alfredo

What You'll Need

• eight oz / 250g dried fettuccine
• three tbsp unsalted butter
• one small shallot, very finely minced (eschallot in Australia)
• one half cup heavy cream
• three quarters cup freshly grated Parmigiano Reggiano or parmesan
• one quarter teaspoon salt
• Good grind of black pepper

Garnish

• Fresh parsley (optional)
• Extra Parmigiano Reggiano

How to Make It

1. Bring a large pot of salted water to boil.
2. Add the fettuccine and cook until al dente (still firm but just cooked through).
3. Meanwhile, melt the butter in a deep fry pan over medium high heat.
4. Add the shallots and sauté for two minutes or until tender.
5. Add the cream and bring to boil.
6. Turn heat down to medium low and simmer for three minutes.
7. Remove the fry pan from the heat and stir through the Parmigiano Reggiano, salt and pepper until the sauce is smooth.
8. TAKE OUT ¼ cup of pasta water PLUS scoop out an extra mug (extra, just in case).
9. Then drain the pasta in a colander.
10. Transfer the pasta and ¼ cup of reserved pasta water into the fry pan with the sauce.
11. Return the fry pan to the stove over medium high heat.
12. Toss very gently to coat the pasta in the sauce and allow the sauce to emulsify for one minute.
13. Remove from the stove and serve immediately, garnished with extra Parmigiano Reggiano and fresh parsley, if using.

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Strawberries and Cream Crepes with Orange Liqueur

What You'll Need

Macerated Strawberries and Cream:

• two cups strawberries, washed and divided
• two tablespoons natural sweetener or sugar of choice
• one - two tablespoons Cointreau (adjust to your tastes)
• one and one half cups reduced fat cooking cream (Philadelphia) or Greek yogurt
• two tablespoons (extra) sugar or sweetener of choice
• two teaspoon vanilla extract

Crepes

• three large eggs
• two tablespoons oil/ (or reduced fat butter, melted)
• one teaspoon vanilla extract
• two tablespoons sugar
• one and one quarter cup skim/low fat or almond milk
• one cup plain; light spelt or all-purpose flour

How to Make It

For strawberries.

1. Cut the strawberries into quarters.
2. Combine the strawberries into a bowl with the sweetener or sugar and Cointreau, and mix to coat evenly and set aside for 15 minutes.
3. While strawberries are soaking up the liqueur, prepare your crepes

For Crepes:

4. Option one: Throw all Crepes ingredients into a Bullet or Blender and blend until batter is lump free and creamy.
5. Option two: Whisk eggs, oil/butter, vanilla, sugar and milk until light in colour.
6. Add the flour and whisk again until batter is lump free.
7. Grease a good quality 8-inch non-stick pan with cooking oil (or a thin layer of butter) and wipe over with a paper towel.
8. Pour ¼ cup of batter per crepe onto the center of pan, while swirling and lifting the pan to evenly coat the base and create a thin layer.
9. Cook until the crepe is set and the edges begin to change golden in colour.
10. Gently peel the edges away from the pan (I use my fingers but a spatula will do the trick) and flip to cook the underside for a further 20-30 seconds.
11. When cooked through, remove onto a separate plate and repeat with remaining batter.

For Strawberries And Cream:

12. Once the Crepes are done, combine the cream/yogurt, the (extra) sweetener/sugar, and the vanilla.
13. Chop half of the the macerated strawberries into smaller pieces (optional) and mix through the cream mix until just combined.
14. Spread the Strawberries And Cream mixture onto a quarter of each crepe and fold in half, and then in half again.
15. Stack them; top with remaining macerated strawberries and dust with icing sugar.

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Ricotta Sausage Bombs

What You'll Need

• one batch of pizza dough (homemade or store-bought)
• All-purpose flour for rolling out dough
• one (one pound) package sausage
• one quarter teaspoon salt
• one quarter teaspoon black pepper
• one half teaspoon dried parsley
• one half teaspoon garlic powder
• one quarter teaspoon dried basil, plus ¼ teaspoon
• one quarter teaspoon paprika
• one quarter teaspoon dried oregano, plus ¼ teaspoon
• one quarter teaspoon dried thyme
• one cup tightly-packed baby spinach
• two thirds cup ricotta cheese
• one third cup parmesan cheese, plus one quarter cup
• one large egg, beaten

How to Make It

1. Prepare the pizza dough.
2. Divide each dough ball into twelve pieces.
3. Shape each piece into a ball, cover, and set in a draft free place while you prep the filling.
4. Heat a medium sized skillet over medium high heat.
5. Add the sausage, salt, pepper, parsley, garlic powder, one quarter teaspoon basil, paprika, one quarter teaspoon oregano, and thyme.
6. Cook until crumbled and golden, about six minutes.
7. Drain the sausage through a sieve and return it to the pan.
8. Turn the heat to low, add the spinach, ricotta cheese, and ⅓ cup parmesan.
9. Stir together and cook until the spinach is wilted.
10. Set aside to cool for ten minutes.
11. Preheat the oven to 400 degrees F.
12. Working with one dough ball at a time, roll the dough out into a flat circle.
13. Fill the center with one to two tablespoons of filling.
14. Fold the edges over to form a ball and pinch the seam to seal.
15. Place the sausage bombs on a parchment paper lined baking sheet. (you will need 2 pans)
16. Brush the tops of each sausage bomb with the beaten egg.
17. Sprinkle with the remaining parmesan, basil, and oregano.
18. Bake for 15 to 17 minutes or until golden brown.

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Buffalo Chicken Fries

 

What You'll Need

• one very large boneless chicken breast
• one half teaspoon salt
• one quarter cup butter
• one half cup buffalo wing sauce
• two teaspoons cayenne pepper
• one teaspoon paprika
• one and one quarter cup panko breadcrumbs
• one half cup Bleu Cheese

How to Make It

1. Cut the chicken into thin slices, about ¼ inch thick.
2. Sprinkle with salt and set aside.
3. Melt the butter, buffalo sauce, and cayenne pepper in a small saucepan on medium low heat for about five minutes.
4. Stir to combine and turn heat off.
5. Marinade the chicken in the buffalo sauce (ideally, for 30 minutes or longer.)
6. Mix together the paprika and panko crumbs.
7. Dip the chicken pieces in the flour, then in the egg, and then in the panko crumbs.
8. Coat them generously in each.
9. Heat oil in a medium skillet over medium heat. (360-375 degrees is best for frying)-
10. A cast iron skillet is ideal but not necessary.
11. In batches, cook the chicken on each side for about seven minutes or until golden brown.
12. Remove and set on paper towels to drain away excess grease.
13. Serve with dipping sauce and enjoy!

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Meatball Sub Kabobs

What You'll Need

• twelve Rhodes Dinner Rolls, thawed to room temperature
• thirty six fully cooked meatballs
• twelve skewers
• one quarter cup butter, melted
• two tablespoons grated parmesan cheese
• one teaspoon dried parsley
• Marinara sauce for dipping

How to Make It

1. Roll each dinner roll into a 12-inch rope.
2. Skewer one end of the rope, then a meatball, wrap the dough half way around the meatball and skewer the dough again, then another meatball. Continue this process until you have three meatballs on your skewer and end with dough.
3. Position the meatballs at least an inch apart on the skewer.
4. Repeat with all 12 rolls.
5. Lay on sprayed baking sheets and bake at 350°F 18-20 minutes or until dough is golden brown and meatballs are heated through.
6. Combine butter, parmesan cheese and dried parsley and brush over subs.
7. Serve with marinara sauce for dipping.

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